1 c AM Blue Cornmeal 1 c AM Whole Wheat Flour 1 tb Dry yeast 2 ts Non-alum baking powder 1 ts Sea salt (optional) 1 tb Butter; softened 1 c Milk 1 Egg; slightly beaten 1 ts Honey Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden. Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Blue Corn Sopapillas's Videos
Sopapillas
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Homestead Mexican Cornbread ~ And a Tip you won't Believe
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2 cups Masa or cornmeal 1 1/4 c. AP flour 1 t. Salt 2 t baking soda 1 T baking powder 3 T melted butter 2 eggs 1 cup cream corn 2 c. Milk 1 small can green chilis 6 slices of bacon fried up
425 degree oven
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Chicha Morado
Clara teaches Steve how to make the traditional Peruvian beverage 'Chicha Morada'. This beverage highlights the purple corn (Mais Morado) of this region and it is usually served cold and seasoned with lime (Limón) y honey/sugar (Miel).
Blue Corn Tortillas #shorts Soft and Delicious
Homemade tortillas is the best. I love the smell of fresh cooked tortillas, yellow and blue corn. Blue corn has its particular earthy flavor and less corn like flavor. I do not know how to describe. Try it and let me know what you think! Happy Cooking
What you need as tools: A comal, griddle, or cast iron pan Tortilla press or anything to press down 1 freezer plastic bag cut all sides to make into two separate squares
Ingredients 1 ½ cup Maseca Azul ¼ tsp table salt 1 cup warm water and a couple of tablespoons as needed
Instructions Make the masa 1. In a large bowl, add all ingredients and mix until all ingredients are combined. 2. Knead with hands until the masa comes together. About a couple of minutes. Masa should not crack( if crack, it is too dry). Should not stick to your hands 3. Let the masa for 20 minutes so masa can fully hydrate 4. Divide and roll masa into small balls or discs to make about 10-12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying.
Cook the tortillas 1. Heat the comal, griddle or iron skillet on medium high heat. 2. Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time. 3. Turn the heat down to very low heat. 4. Place the tortilla gently with your hands on it. Cook for 30-45 seconds. Flip tortilla and cook for another 30-45 second or more. Turn the tortilla one more time and cook for another 30-45 seconds or more 5. Place the tortillas in a clean kitchen towel and cover. This will steam and finish the cooking process and will keep the tortillas soft.
#vegetarianrecipes #texmex #tortillas
SOPAPILLAS recipe | Mexican sugarless dessert/snack recipe with English subtitles - Ziyafat Zone